« Previous Abstract"Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods"    Next AbstractEcological and pest-management implications of sex differences in scarab landing patterns on grape vines »

J Agric Food Chem

Title:		"Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines"
Author(s):		Gonzalez-Centeno MR; Chira K; Teissedre PL;
Address:		"Universite Bordeaux, ISVV , EA 4577, OEnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France. INRA, ISVV , USC 1366 OEnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France. Tonnellerie Nadalie, 99 Rue Lafont, 33290 Ludon-Medoc, France"
Journal Title:		J Agric Food Chem
Year:		2017
Volume:		20170412
Issue:		16
Page Number:		3320 - 3329
DOI:		10.1021/acs.jafc.6b05497
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks"
Keywords:		Anthocyanins/chemistry Fermentation Food Handling/*instrumentation Humans Phenols/*chemistry/metabolism Quercus/chemistry Taste Vitis Volatile Organic Compounds/*chemistry Wine/*analysis Wood/*chemistry ellagitannins malolactic fermentation oak wood barre;
Notes:		"MedlineGonzalez-Centeno, Maria Reyes Chira, Kleopatra Teissedre, Pierre-Louis eng Comparative Study 2017/04/04 J Agric Food Chem. 2017 Apr 26; 65(16):3320-3329. doi: 10.1021/acs.jafc.6b05497. Epub 2017 Apr 12"